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Vegetable Bean Skillet
Course:
Entrees
Difficulty:
Easy
Pulse Type:
Beans
Specialty Diet:
Gluten Free, Vegan, Vegetarian
Nutrition:
1/2 cup serving, 300 calories or less, 500 calories or less, 7g+ fiber, 7g+ protein
Prep Time:
25
minutes
Cook Time:
10
minutes
Total Time:
35
minutes
Servings:
4
servings
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Ingredients
1
tbsp
olive oil
3
cups
eggplant
chopped
1
large
shallot
thinly sliced
2
cups
squash; summer
chopped; or zucchini
2
large cloves
garlic
minced
1 1/2
cup
tomatoes
chopped
1
tbsp
sun dried tomatoes
packed in oil; chopped
1
cup
white kidney (cannellini) beans
cooked
1
cup
kidney beans
1
14.5 oz can
artichoke hearts
drained, quartered
1
tsp
parsley
dried
1
tsp
basil
dried
1/2
tsp
thyme
dried
salt and pepper
pinch
red pepper flakes
For Serving:
bread
crusty (leave out if gluten free)
parsley
fresh chopped
Instructions
Heat olive oil in a large skillet over medium heat.
Add eggplant to the skillet and cook until slightly softened, about 5 minutes.
Add the squash and shallots, stir, cover the skillet to create steam while cooking for another 5 minutes.
Remove lid from the skillet, add the garlic, tomatoes and sun-dried tomatoes and cook an additional 3-5 minutes.
Add the beans, artichokes, herbs and spices, stir to combine, cover the skillet and cook for 10 minutes.
Remove the lid season to taste and serve with bread and fresh parsley.